Wednesday, December 8, 2010

Multi-tasking up a Storm

I always thought of myself as pretty low-key. Then when I made that comment to a friend and the response I got was a choking sound followed by peals of laughter, I thought... well, maybe not. I do know that I'm at my best when I'm busy. And the busier I get, the more laser-focused I am.

Not to be daunted by the 500 tasks all needing to be completed this week, I decided to do a little multi-tasking by making a simple dinner and chicken stock for the soup I'm making this weekend (more on that later). Homemade chicken stock is so very easy to make and tastes 500x better than the canned stuff. Not that I don't use the canned stuff. I'm just sayin'.

Anyway, Offspring 2 had a big grin on her face when she wandered into the kitchen and saw a dish of enchiladas about to go into the oven. Sometimes making a teen happy is no easy feat. I'll consider it a victory.

(You could also add a little cilantro to this mixture, but I'm one of those people it doesn't agree with, taste-wise, so I leave it out).

Pour just enough of the enchilada sauce into the bottom of a glass baking dish to cover. Fill each tortilla with a heaping spoon of the chicken mixture and place it seam-side down in the dish. You can pack these in very tightly.

Cover the tortillas with more sauce (You may have more than what you need in the can. You want to give them a good coating of it but not have them swimming in the stuff). Cover with remaining cheese (including the cotija if using). Bake for about 30 minutes, or just until it is bubbly, and the cheese is melted and golden.

*Note: Rather than buying a nationally branded tortilla, I use a local brand sold in independent stores. They seem to not only taste better, but they're not as dry and don't tend to fall apart when you roll them.

**Note: I don't add salt to this because I find that between the chicken and the enchilada sauce, there's usually more than enough, but you may need to adjust seasoning accordingly.

Toss all ingredients in a large stock pot. Pour in wine and water. Bring to boil and then lower heat to a simmer. Allow to simmer for about an hour. Cool in pan and then strain at least twice through a small-mesh strainer or cheesecloth. Pour into storage containers. Freeze if desired.

About Me

No journeys of self-discovery here. I pretty much know who I am. No-nonsense (and sometimes brutally honest), I believe in eking everything I can out of this existence.
I’m a hard-core multi-tasker. The word ‘serene’ would never be used to describe me.
I love to create. And whether it’s a character, a painting, or a four-course meal, I pour myself into everything I do.
Welcome to my little corner of the world.
Curtain up.